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Tuesday, December 9, 2014

Southwestern Butternut Squash Soup

I've told you before that I LOVE winter squash. Spaghetti Squash, Acorn Squash, Butternut Squash are my favorites. However, we've tried all of the weird looking ones as well. I love squash. The hubs is a big fan. My daughter loves it, and my son seems to happily eat it as well. We love squash. Every time I'm at the store and squash is on sale I pick some up. I often experiment with the squash. Sometimes my experiments (like one I did with Spaghetti Squash last weekend) aren't fabulous. However, sometimes I try a new recipe and experiment a bit with a squash and it is most definitely a winner. This Southwestern Butternut Squash Soup is a winner. It's healthy, has loads of vegetables in it, and it's a warm soup that is packed with flavor. To be honest I wasn't sure what to expect from my experiment, however we all (kids, myself, husband, and friends) complimented this soup, and we were all a little sad when it was all gone. If you are looking for a new and healthy way to use some butternut squash then give this recipe a go.Southwestern Butternut Squash SoupRecipe: Alohamora adapted from Food Network MagazineActive Time: 40 minutesInactive Time: 1 hourServings: 4-6 large servingsIngredients:1 butternut squash, medium2 Tbsp olive oil2 corn tortillas, torn into pieces2 c. carrots, chopped2/3 c. red onion, diced1 can (4 oz) diced green chilies1 clove garlic, minced1/2 tsp salt1/2 tsp cumin, ground1/8 tsp black pepper3 c. chicken broth1 1/2 c. water1/2-3/4 c. bacon bits, or chopped cooked baconToppings (optional): tortilla chips, sour cream, diced green onionsDirections:

You need to first cut and cook your butternut squash. You can peel and dice it like I did here, or you can just cut the whole thing in half, scoop out the seeds, season the flesh side with some olive oil, salt, and pepper, and then place it cut side down on a aluminum foil lined baking dish/pan. Bake it at 400 degrees for about 30 minutes until the skin is soft and you can squeeze it with a hot pad. This is a step you can do earlier in the day to help make your actual meal prep time a lot faster. When your squash is done set it aside to cool.

Add olive oil to a large pot, Dutch oven, or stock pot and heat it over medium to high heat.

Add the tortilla pieces and cook them until they are slightly brown for 2-3 minutes. Stir them occasionally.

Add the carrots, onion, green chilies, garlic, salt, cumin, and pepper to the pot. Cook them for approximately 5 minutes until the onions soften.

Add the broth and water to the pot stirring to combine everything.

Toss in your butternut squash. You can toss in the roasted diced squash, or you can use a large spoon and scoop out the insides of the squash. You want to get as much of the flesh of the squash without the skin.

Bring the soup to a boil, reduce the heat to medium low, and simmer the soup for about 30 minutes until the carrots are tender. Your cooking time depends on how large your carrot pieces were.

Remove the soup from the stove. Using either an immersion blender or a blender to puree the soup until you reach your desired consistency. I like mine quite smooth with chunks here or there. If you are using a blender you will probably have to puree it in batches. Be sure to take the small lid off the top of the blender and cover it with a paper towel.